Yesterday’s weather felt more like October 2nd than August 2nd, and after whipping up some thinly sliced pork chops glazed with balsamic, dijon mustard, garlic and brown sugar, I decided it was the perfect day for mashed potatoes.
When they’re around, I like to get the blue/purple potatoes that have been native to Peru for billions of years but have only recently become available at the Madison Farmers’ Market. They offer a bright flavor that isn’t as starchy as a typical Idaho spud, and of course the color is super appealing.
Despite all this fluffy potato talk, yesterday was really difficult. I’m not even sure how to articulate what I’m feeling and addressing at the moment. When I can put it into words, I’ll put it into type.